The Root Cause Cocktail

Recipe by Michael Cecconi from The Back Forty in the East Village of New York City

Makes one cocktail

I will admit that we did not test this recipe but rest assured we will! I just found it tonight and decided to add it to the Beverage Cart for y’all. You will want to make your beet liqueur a number of days in advance. Mr. Cecconi uses Dickel Tennessee Whisky but I would suggest Maker’s Mark or Eagle Rare (the Eagle is my personal favorite bourbon).

First make your beet liqueur:

6 red or candy-striped beets

1.75 liters vodka

Pinch of salt

Clean beets and wrap individually in foil. Roast at 350 F until fork tender. Let beets cool, then peel off skin and slice into 1/4-inch rounds. Add to a pitcher of vodka and let steep 4-7 days at room temperature, stirring daily.

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